1. Influence of thickeners (microfibrillated cellulose, starch, xanthan gum) on rheological, tribological and sensory properties of low-fat mayonnaises. (March 2023) Authors: Blok, Annelies E.; Bolhuis, Dieuwerke P.; Arnaudov, Luben N.; Velikov, Krassimir P.; Stieger, Markus Journal: Food hydrocolloids Issue: Volume 136:Part A(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗